Artichoke Dip
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(2)
Ingredients
8
- 1 (14 oz) can artichoke hearts, drained and diced
- 1 1/4 cups freshly grated mozzarella cheese
- 8 oz brick full fat cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup plain Greek yogurt, or sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 1 tablespoon freshly grated mozzarella cheese (for the topping)
- 1 tablespoon freshly grated Parmesan cheese (for the topping)
- Finely chopped parsley and crushed red pepper flakes, for garnish
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Preparation
Step 1
Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
Step 2
In a large bowl, combine artichoke hearts, cream cheese, mozzarella, Parmesan, Greek yogurt, mayonnaise, artichoke hearts, maple syrup, Dijon mustard, garlic, crushed pepper flakes, salt, and pepper. Stir until well combined.
Step 3
Use a spatula to spread the mixture into the prepared pan. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Step 4
Bake for 25 to 30 minutes or until golden brown and bubbly. For extra golden color, turn the broiler on for the last 2 minutes of baking, but make sure to watch it closely so it doesn’t burn.
Step 5
Garnish with parsley and crushed red pepper flakes, if desired.
Step 6
Serve warm with crackers, chips, cut up vegetables, crostini, etc.
Step 7
Save recipe for the next time?
Chef's notes
Store leftover dip in the refrigerator for up to 4 days. Reheat in the oven until heated through.
